Fruit Cake
This classic fruit cake is rich, moist, and packed with dried fruits, nuts, and warm spices. Perfect for holidays and special occasions, it tastes even better as it ages!
Ingredients
- 2 cup mixed dried fruits (raisins, cherries, cranberries, apricots)
- 1/2 cup chopped nuts (walnuts, pecans, or almonds)
- 1/2 cup orange juice (or brandy/rum for soaking)
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/4 cup molasses or honey
- 1 tsp vanilla extract
- Zest of 1 orange
Instructions
- Soak the dried fruits in orange juice (or brandy/rum) for at least 24 hours.
- Preheat oven to 300°F (150°C). Grease and line a loaf or bundt pan with parchment paper.
- In a large bowl, cream butter and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, baking powder, salt, cinnamon, nutmeg, and allspice.
- Gradually mix dry ingredients into the wet mixture.
- Stir in molasses, vanilla extract, and orange zest.
- Fold in soaked dried fruits and nuts.
- Pour batter into the prepared pan and smooth the top.
- Bake for 2 hours or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before wrapping it tightly to store.
Notes
- The longer the fruit soaks, the richer the flavor.
- For best results, age the cake for at least a week before serving.
- Store in an airtight container for up to a month.